What We’re Reading

NPD Group: Baby boomers and their senior cohorts – “mature traditionalists,” in marketing jargon – are now more frequent diners in restaurants since the 2008 recession, but millennials are actually curtailing their restaurant visits, according to a new study by the restaurant-tracking arm of the NPD Group, a marketing service. – Glenn Collins

The Washington Post: Mo Rocca, who seems to know a little bit about everything (and how to be funny about it), talks about his latest enthusiasm, cooking: “I like being the Charles Nelson Reilly of food.” – Patrick Farrell

The New York Times: In “Not by Bread Alone,” a play coming to New York University on Wednesday, the actors on the stage, all of them deaf and blind, make bread during a production that has no spoken words. The director said the play, written for an acclaimed Israeli theater ensemble, built on the actors’ senses of taste, smell and touch, and “explored the binding experience of preparing food.” — Maria Newman

Flour Sack Mama: If I were really smart, I would follow this excellent advice on clearing out one’s pantry every January. Two weeks remain. — Julia Moskin

Elizabeth Minchilli in Rome: So you have a lot of loose nubs of sausage lying around? Here’s something to do with them: chop them up, stuff the meat into radicchio leaves, and roast. — Jeff Gordinier

Food Republic: A new generation of butchers in San Francisco talks craft in a video. One says, “I love geeking out and making nice clean cuts.” — Maria Newman

Eater NY: More interesting than the news that the Corton chef, Paul Liebrandt, is relocating to Williamsburg: the virulence of this post’s comments on Brooklyn’s so-called hipster food scene. — Julia Moskin

Esquire: Here’s what you want for the Super Bowl: tamale pie the way they make it at the Salt Lick in Texas. — Jeff Gordinier

Business Week: How to address the world food crisis? Experts from the U.S.D.A., the World Food Program, Earthbound Farm and Costco’s wholesale operation hold forth on reducing hunger, increasing food safety, eliminating waste and improving agricultural efficiency. – Glenn Collins